One of my favorite childhood recipes is my mom’s cast iron skillet cornbread. This recipe uses box corn muffin mix.
My mom was not the greatest or most elaborate cook. Partly because she grew up in a hospital and really had limited cooking experience and partly because my dad was such a picky eater.
However, there were a few dishes that my mom made that really stick out in my mind. One is potato candy and the other is her cast iron skillet cornbread. I love good cornbread. I loved my mom’s cornbread that she made in a cast iron skillet and it’s perfect with bean soup, by the way!
She also made really good meatloaf, fried potatoes, fried chicken and pork chops. I see a common theme here – fried foods. That’s exactly what I grew up on; along with a healthy dose of mashed potatoes.
But, today I want to share with you my mom’s cast iron skillet cornbread recipe.
Cast Iron Skillet Cornbread Recipe
Although this recipe uses box corn muffin mix, it’s the cast iron skillet that truly makes a difference! It makes for a nice crispy edge and serves up this golden brown goodness. And when it comes out of the oven, slather the top with some butter – pure gold!
Kitchen Tools Needed
- mixing bowl
- spatula
- 10″ cast iron skillet
- oven (of course)
Cast Iron Skillet Cornbread Recipe
Bake golden, sweet cornbread using boxed corn muffin mix and a cast iron skillet.
Ingredients
- 2 packages JIFFY Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- oil for pan
Instructions
- Place cast iron skillet in the oven and preheat oven to 400F.
- Combine corn muffin mix, eggs and milk in a mixing bowl. (I like to use my large glass measuring cup with a spout.) Batter will be slightly lumpy.
- Remove skillet from oven and carefully grease the skillet. Pour batter into skillet and bake 18-23 minutes.
- Allow to cool in the pan for 10 minutes before serving.
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If you’re new to baking with cast iron skillets or bakeware, you might want to read my blog post on how to clean a cast iron skillet. It really couldn’t be easier!
Do you have a favorite recipe from your childhood? I’d love to hear about it! Please feel free to share in the comment section below so we can all reminisce together.
More Recipe Ideas
So, if you liked my mom’s Cast Iron Skillet Cornbread Recipe, you might also like these recipe ideas from The Birch Cottage:
- Stand Mixer Buttermilk Biscuits
- Low Carb Jambalaya
- Pumpkin Bread Recipe for the Bread Machine
- Easy Sourdough Starter Bread Recipe
Happy baking…
P.S. – Be sure to pin this post to your favorite Pinterest Board for easy access and to share it with family and friends!
Linda Hickey
Saturday 17th of April 2021
Thank you for sharing.
Pamela Baker
Sunday 18th of April 2021
Linda, it’s my pleasure! I love reminiscing about my mom and sharing family favorite recipes!
Have a great week!
Pam Baker The Birch Cottage
Susie Moll
Saturday 17th of April 2021
Hi Pam,
I use Jiffy Mix or plain Corn Meal ~ but I always add just a little sugar and it makes a big difference in the taste!
Just passing this tip on,
Susie
Pamela Baker
Saturday 17th of April 2021
Hi, Susie! Thanks for your tip! I bet the sugar does bring out the sweetness of the corn.
Way back when I was in my late teens, I worked as a breakfast server in a seafood restaurant. They made biscuits every day from scratch. The chef insisted the addition of sugar is what made his biscuits even better!
Again, thanks for the tip!
Pam Baker The Birch Cottage